- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon dried parsley (or fresh, if you have it)
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Baking dish (9×9 or equivalent)
- Skillet or frying pan
- Spoon or spatula for mixing
- Knife and cutting board
Step-by-Step Instructions
Let’s start with the mushrooms. When I make this dip, I always choose the freshest ones I can find. I usually wash them quickly and dry them thoroughly. I’ve tried skipping this step before, but trust me, excess moisture can ruin the dip. After that, I carefully remove the stems—sometimes, I’ll chop them up and include them in the filling for extra flavor. I set the caps aside on a baking sheet for later use.
Next comes the filling. In a large mixing bowl, I combine the softened cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, minced garlic, parsley, salt, and pepper. The first time I made this, I whipped it all together with a fork, but I found that using a mixer gives a smoother and creamier texture. I mix until everything is well blended, and I can’t help but sneak a taste of the mixture—it’s irresistible! (See the next page below to continue…)